Are you looking for a quick and easy crowd pleaser? Look no more! Everyone loves these fun Pigs in a Blanket and you’ll be amazed how quickly they come together. They’re super simple to make and the smokie sausages and buttery, flaky pastry make these tasty treats an ideal finger food for just about any occasion. If you have kids — you already know they’re going to love them!
What do you need to make Pigs in a Blanket?
One of the reasons these little bites are so popular is that they’re so easy to make. All you need is a 14 ounce package of Lit’l Smokies or another cocktail style sausage, an 8-ounce can of refrigerated crescent roll dough, one egg, and some everything seasoning (optional). It’s that simple.
Of course, you can give your Pigs in a Blanket their own unique flavor twist. Try slicing the sausage along the side, before wrapping in the crescent roll dough; insert a matchstick sized piece of cheese, pickle, or jalapeño. Get creative and find your own delicious flavor combinations. Here’s another appetizer that everyone will enjoy and you’ll be the star of your next gathering!
Serve Pigs in a Blanket with your favorite dipping sauce or try one of the fun sauces below. Check out my favorite sauce bowls if you’re looking for a great way to serve these dipping sauces.
Dipping Sauces for Pigs in a Blanket
Chili Garlic Sauce
- 3/4 cup mayonnaise
- 1/4 cup chili-garlic sauce (find in an Asian grocery store or in the International aisle of your supermarket)
Combine the mayo and chili-garlic sauce in a small bowl, stir until smooth. Go ahead and add a bit more of the chili garlic sauce until you get the heat level you prefer. This is my absolute favorite sauce to serve with Pigs in a Blanket.
Dijon Honey Sauce
- 3/4 cup Dijon mustard
- 1/4 cup pure maple syrup
Combine the Dijon mustard and maple syrup in a small bowl, stir until smooth.
Ingredients
- 1 14 oz pkg Lit'l Smokies or other cocktail-sized smoked sausages, Pat dry
- 1 8 oz can crescent roll dough, refrigerated
- 1 egg
- Everything Seasoning, optional
Directions
- Preheat oven to 375°F.
- On a lightly floured surface, unroll the sheet of crescent roll dough. Work quickly so the dough doesn't get too warm. Separate the 8 perforated dough triangles and cut each triangle into three equal triangles. Don't worry, they're going to be skinny and don't need to be perfect.
- Place a cocktail sausage on one of the skinny triangles at the widest part of the base. Carefully roll the sausage up towards the point of the triangle. The dough should overlap as you wrap it around the sausage.
- On a baking sheet lined with parchment paper, place the rolled sausage point side down. Continue rolling, using the remaining dough triangles.
- Whisk together the egg and 1 tsp water. Lightly brush top of each rolled sausage with the egg mixture and sprinkle with the everything seasoning.
- Bake in preheated 375°F oven for 12 to 15 minutes or until pastry is golden brown. Serve warm.
